Frozen Dough

1. Remove the dough balls from the freezer and take them out of the plastic. Place the dough balls in a dough box, cover, and slack out for 3-4 hours at room temperature (65F). Optional: For Americana dough balls, you can brush the top of them with olive oil.

2. Place the dough tray in the refrigerator and ferment for 24 hours.

3. Remove the dough tray from the refrigerator and place on a table to proof for 3-4 hours.

4. Roll, press, or hand stretch dough to your desired size according to the weight of your dough ball. 

Topping and Baking

1. Stretch the dough to desired size and place it on a peel dusted with Caputo Semola.

2. Ladle on Ciao Authentica Crushed Tomatoes, starting from the middle and work it to the edge of the crust leaving about ¼-1/2 in for the crust. 

3.Sprinkle pecorino romano, dried oregano, and shredded mozzarella, starting from the crust and working your way to the center. Making sure to leave an even coat across the entire pie. 

4. Evenly layer on pepperoni, crumbled sausage and hot soppressata. Starting from the crust and then working your way towards the middle.  

5. Slide the pizza into a pre-heated oven at 550-575F and bake for 6-8 minutes. Make sure to spin the pizza 180 degrees halfway through the bake to have an even colored crust.   

6. If the pizza is cooking faster on the bottom, you can use a pizza screen to ensure an even bake from top to bottom. 

7. Once the pizza is cooked, remove from the oven and let it rest on an aerated screen to avoid sogginess on the bottom of the crust.   

8. Finish with a drizzle of Olitalia Extra Virgin Olive Oil and fresh basil.  

Looking for more options? Caputo Frozen Dough is offered with “00” Pizzeria Flour and “00” Americana Flour. The dough can be customized in any size you need. It’s the premium dough solution crafted to meet your needs and keep your customers coming back.